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Breaking News on Confectionery & Biscuit Processing

Top Headlines

The fourth degree: Our heat tolerant chocolate doesn’t skimp on taste, says Barry Callebaut

Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.

Who won? ConfectioneryNews announces Personality of the Year 2014

Votes have been cast and counted for ConfectioneryNews’ Inaugural Personality of the Year competition and we can now announce the winner.

News in brief

Tootsie Roll stalwart Melvin J. Gordon dies

Tootsie Roll Industries’ long-standing CEO and chairman of its Board of Directors Melvin J.Gordon has died aged 95.

Vanparys seeks partners for UK, Germany and US export drive

Belgian chocolate dragées firm Vanparys is aiming to build a network of wholesale partners to grow its export business.

Spotlight

Olam pays cocoa trading fine

Olam pays $3m to settle unlawful cocoa trading case

The world’s third largest cocoa processor Olam has agreed to pay a fine of $3m for alleged...

Barry Callebaut posts Q1 sales growth

Barry Callebaut grows above chocolate confectionery market in Q1

Leading cocoa processor Barry Callebaut has reported volume growth ahead of the global chocolate confectionery market in...

Michelsen and Fairytale Company partner for chocolate book concept

Fairytale Denmark: Michelsen signs book deal to support China push

Danish premium chocolatier Michelsen hopes to break into China after teaming with a start-up company that produces...

Thorntons Q2 sales decline

Thorntons will have to ‘follow the herd downmarket’, says analyst

UK chocolate firm Thorntons has posted sales declines in the second quarter and has no other option...

IFFCO appeals Kit Kat ruling in South Africa

IFFCO appeals Kit Kat ruling in South Africa

International Foodstuffs’ (IFFCO) has appealed a trademark case against Nestlé to South Africa’s top court.

Cocoa grind slumps in Europe and North America in Q4 2014
Q4 cocoa grind analysis

Recoiling at chocolate price hikes? Cocoa grind slumps in developed markets

Weak fourth quarter cocoa grinds in developed markets suggest that consumers have reacted negatively to wholesale chocolate...

US chocolate makers drawn to Nicaraguan cocoa

New World of cocoa: Artisan chocolatiers marvel at origin Nicaragua

Artisan chocolate makers are welcoming Nicaragua as a rare and blossoming cocoa origin, according to supplier Ingemann.

ISM and ProSweets 2015 preview
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Going green, organic and natural: ConfectioneryNews readies for ISM and ProSweets 2015

ConfectioneryNews will be reporting from ISM and ProSweets 2015 next month in Cologne where the organizers anticipate...

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